COBB Crusted Lamb Rack

COBB Crusted Lamb Rack


The secret is using crumbs made from a sturdy bread like sourdough or pitas, as they make for a crunchier crust. This crust works well with a rack of pork, too, or to top fish fillets before baking.

Lamb Rack cooked on the Cobb Grill

2 racks of lamb (400–600g each)
Olive oil, for rubbing
Salt and pepper
¼ cup (60ml) Dijon mustard

1 cup (250ml) dried breadcrumbs
8 calamata olives, chopped
2 tablespoons (30ml) capers, chopped
6 anchovy fillets, chopped
1 tablespoon (15ml) chopped fresh rosemary
Zest and juice of  ½ lemon


Light a Cobblestone and allow to burn for 5 minutes. Top your COBB with the griddle, cover with the dome and preheat for 15 minutes.

  1. Rub the lamb all over with olive oil and season well.
  2. Place the lamb racks, fat-side down, on the griddle and cook until fat is rendered.
  3. Turn and briefly sear all the surfaces of the meat. Remove it from the heat.
  4. Fit the roast rack on the griddle. Put the dome on (to retain the heat while you’re prepping the lamb).
  5. Brush the lamb all over with mustard, especially the fatty side.
  6. Mix the crust ingredients together and season well. Pack this mixture onto the fat side of the lamb, pressing it on firmly so it doesn’t slip off.
  7. Place the lamb on the roast rack, cover with the dome and roast for 20 minutes or until done to your liking (see below). 
  8. Allow to rest before carving.


Check the temperature of the meat with a COBB thermometer: medium-rare 65˚C (150°F), medium 71˚C (160°F), well done 76˚C (170°F).

Reading next

COBB Crayfish & Scallop Stir Fry Garlic Noodles